Beef and Potato Curry

by

Description:
WOW! This dish was amazing and made the house smell so good!!  Even the kids loved this dish and already asked when I’ll make it for them again!
This Beef and Potato Curry is the ultimate comfort food — rich, flavorful, and deeply aromatic. Tender chunks of beef are simmered in a thick, spiced curry gravy with soft, creamy potatoes that soak up every bit of flavor. Perfect with rice, naan, or even on its own, this dish will win over everyone at your table.

Ingredients For Beef and Potato Curry

  • 1 lb (450g) beef, cubed

  • 2 medium potatoes, peeled and cubed

  • 1 large onion, finely chopped

  • 2 tomatoes, chopped (or 1/2 cup tomato puree)

  • 3 cloves garlic, minced

  • 1-inch piece of ginger, grated

  • 2 tbsp curry powder (or to taste)

  • 1 tsp turmeric powder

  • 1 tsp cumin powder

  • 1 tsp garam masala

  • 1 tsp chili powder (adjust to heat preference)

  • 1 cup beef broth or water

  • 2 tbsp cooking oil or ghee

  • Salt to taste

  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Brown the Beef:
    Heat oil in a large pot over medium heat. Add beef cubes and brown them on all sides. Remove and set aside.

  2. Sauté the Base:
    In the same pot, add onions and cook until golden. Add garlic and ginger; cook for 1 minute until fragrant.

  3. Add the Spices:
    Stir in curry powder, turmeric, cumin, garam masala, and chili powder. Toast for 30 seconds to release the aroma.

  4. Build the Curry:
    Add chopped tomatoes (or puree) and cook until they break down into a thick sauce.

  5. Simmer:
    Return the beef to the pot. Pour in broth or water, season with salt, and bring to a simmer. Cover and cook on low heat for 45–60 minutes, until beef is tender.

  6. Add Potatoes:
    Add the potato cubes and cook for another 20 minutes, or until they are soft and the curry has thickened.

  7. Finish:
    Taste and adjust seasoning. Garnish with fresh cilantro before serving.

Servings

Serves 4–5 people

Notes

  • You can use lamb or chicken instead of beef for variation.

  • If you like a creamier curry, stir in ½ cup coconut milk or yogurt at the end.

  • Slow-cooker option: Cook on LOW for 6–8 hours after browning the beef and sautéing the base.

  • Adjust spice level easily by reducing chili powder or adding a bit of sugar.

Tips

  • Browning the beef first locks in flavor and gives depth to the curry.

  • For a thicker curry, mash a few cooked potato pieces into the sauce.

  • Adding a splash of lemon juice or vinegar at the end enhances flavor.

  • Serve with basmati rice, roti, or naan for a complete meal.

Nutritional Information (per serving)

(Approximate values)

  • Calories: 420

  • Protein: 32g

  • Fat: 22g

  • Carbohydrates: 25g

  • Fiber: 4g

  • Sodium: 720mg

Benefits

  • High in protein — supports muscle strength and repair.

  • Iron-rich beef helps prevent fatigue and supports healthy blood circulation.

  • Potatoes provide potassium, fiber, and slow-release carbs for energy.

  • Spices like turmeric and ginger offer anti-inflammatory and digestion benefits.

Q&A

Q: Can I make this curry ahead of time?
A: Yes! It tastes even better the next day as the flavors develop overnight. Just reheat gently before serving.

Q: Can I freeze it?
A: Absolutely. Cool completely, then freeze in airtight containers for up to 3 months.

Q: What can I serve it with besides rice?
A: Try it with naan, chapati, or even mashed potatoes for a fusion twist.

Q: How can I make it milder for kids?
A: Skip the chili powder and add a bit more tomato or coconut milk to mellow the flavor.

Leave a Comment